1. In a small bowl mix together oil, apple cider vinegar, herbs, salt and sugar.

2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Tomatoes are best left unrefrigerated as they will retain their flavor and ripen correctly at room temperature. Tomatoes are a good source of vitamin E, thiamin, niacin, vitamin B6, magnesium, phosphorus and copper and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.

Preheat oven to 375C. Place the unpeeled garlic in a small roasting dish, drizzle 2 tbsp olive over garlic and toss to coat evenly. Bake for about 15 minutes until the garlic cloves become slightly charred around the edges. While still warm, tip the garlic cloves still into a salad bow. Add the spinach, pine nuts, lemon juice and remaining olive oil Toss well and season with pepper to taste.

Combine juice, honey, onion/shallot, vinegar, seasoning and olive oil in a jar. Shake well; to cream a beautiful creamy emulsion, add about 1/2 tsp of dijon mustard and shake well. The contents of the salad can vary according to your taste, we have used apples, pears, grapefruit and mangoes. I have also toasted hazelnuts, pecans, almonds, pepitas or sunflower seeds which add a nice crunchy texture to the salad.